The globe artichoke is the bud of a large plant in the thistle family with tough petal shaped leaves. When properly cooked, break off the leaves one by one, dip in butter or sauce, and draw the base of the leaf through your teeth scraping off the pulp and discarding the rest of the leaf. At the center, scrape off the tiny leaves and fuzz and then continue to dip the heart of the choke in sauce and eat. The Jerusalem artichoke is not a true artichoke but a tuber resembling a ginger root. These may be used peeled or unpeeled, raw as an addition to salads, or steamed or boiled as a side dish.